Homemade semi-permanent sausage

Preparation steps

• The recipe includes pork and beef, and lard. I used pork and lard, which I kept in dry brine for 10 days (with salt only). Then I ground some of the meat and chopped some. I added the other spices and made a rehearsal with one burger that I fried and checked to see if there was enough salt and spices. I then stuffed the hoses fi 45 mm into short sausages which I dried and smoked for 2 hours in cold smoke.
• Then I put the sausages to bake in the oven. I baked the first 2 hours at a temperature of 50 ° C with a fan, the next hour at a temperature of 65 ° C without a fan, and at 75 ° C without a fan, until a temperature of 66-69 ° C was reached in the middle of the sausage. That was after about 2 hours. Then I immediately immersed the sausages in cold water so that they would not be further heat-treated. When they cooled, I dried them for 8 hours, and smoked them for another 3 hours, vacuumed the cooled ones and stored them in the freezer.